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Turkey Meatballs with Young Living Basil Essential Oil

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Turkey is low in fat without the skin. Get your daily dose of folic acid. Turkey is a good source of vitamins B1,B, B6, zinc and potassium.

Organic turkey will help maintain optimum testosterone levels in men, or at best give them a good dose of the amino acid, tryptothan so they just fall asleep. When they wake up the B12 will encourage healthy mood levels! Win. win.

Ingredients

  • 1 1/2 lb. of ground turkey meat (I used the thigh meat)
  • 1 cup beets, carrots, and zucchini and pulse ground in a food processor
  • 1/2 cup shallots
  • 4 large garlic cloves chopped fine
  • 1 – 10 oz. packet of Simply Organic french onion dip mix
  • 2 tbs. pesto paste
  • 1 egg (slightly beaten)
  • 1 1/2 cups breadcrumbs (see recipe)
  • sea salt (approx. 1 tsp.)
  • crushed red pepper
  • 5 drops Young Living Basil Essential Oil

Directions

  • Spray a large bar pan with spray oil to broil meatballs on.
  • In a large mixing bowl combine all the ground vegetables and add the Basil essential oil, mix it well.
  • Add all the rest of the ingredients and mix them well.
  • Make the meatballs, spray the top of them on the bar pan and broil 10 min.
  • Turn them over and brown other side.

 Gravy (in a large skillet)

  • Saute 1/2 cup chopped onion and 2 cloves minced garlic
  • Add: 2 cups broth
  • 1/4 cup wheat free tamari
  • 1/2 cup wine
  • Bring to boil.
  • Combine 1 Tbs. gluten free flour and 1/4 cup of broth. (This is to thicken the gravy)
  • Add to the boiling gravy, turn down to simmer and let thicken. Add the meatballs and let them finish cooking.
  • If  you would like a creamier gravy, (I do), take out the meatballs and add
  • 1 cup of dairy alternative sour cream. (I use Tofutti sour cream)
  • For additional information and uses of the oils mentioned here, please click here.

LENTIL BURGERS

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Benefits of Lentils

  • Lentils are high in protein to help sustain muscle mass. You can improve your digestive health, lower your cholesterol and manage blood sugar disorders with the insoluble fiber of lentils.
  • Eating high fiber food helps prevent heart disease. Lentils have folate and magnesium which also contribute to heart health.
  • Get energy from lentils as they replenish your iron stores.

What’s not good about a lentil?!

Ingredients

  • 1 lb. cooked organic lentils
  • 6oz. small cubed organic portabella mushrooms
  • 1 cup finely grated organic carrot
  • 4 cups fresh organic baby spinach
  • 4 chopped organic garlic cloves
  • 1/2 cup chopped organic shallots
  • 1 tablespoon organic lemon juice
  • 1/2 teaspoon Simply Organic lemon flavor
  • 1 teaspoon Simply Organic Thyme
  • 2 cups gluten free organic breadcrumbs
  • 1 organic flax egg or 1 real organic egg
  • 1/4 cup organic nutritional yeast

Directions

  • Using 2 tablespoons of olive oil for sautéing, combine the shallots and garlic. Saute slightly then add the mushrooms. Allow them to cook down, then add the spinach to steam.
  • In a large bowl put in the cooked lentils, grated carrots, bread crumbs, flax egg or egg (slightly beaten) and the nutritional yeast.
  • In a food processor, pulse blend the mushroom/spinach mixture, adding the lemon and thyme before pulsing.  (I use a Vitamix)
  • Add the mushroom/spinach to the mixing bowl.
  • Mix up all the ingredients.
  • Refrigerate for 30 minutes
  • Line a cookie sheet with parchment paper. Spray parchment paper with spray olive oil.
  • Make hamburger patties and put them on the sheet, spraying the top of each pattie with the oil.
  • Broil burgers 10-15 min. until brown, then flip them over and brown the other side.

ROASTED SUNCHOKES with ESCAROLE and BEANS

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Benefits of Sunchokes, Escarole, and Beans

  • Sunchokes (Jerusalem artichoke) is a root veggie high in iron. The carbohydrates are stored as inulin. The body breaks it down slowly so blood sugar stays more stable.
  • Escarole is a green leafy vegetable high in vitamins A and K. These vitamins support the health of the immune and neurological systems. They have  high carotenoid compounds which act as antioxidants. They are high in iron, calcium, and potassium.
  • Great Northern Beans contain omega-3 fatty acids which may be helpful in preventing cardiovascular disease, immune system disorders, (including diabetes), and some cancers. These beans are low in calories, sugar, and fat. They offer high protein and fiber. Great Northerns are low glycemic and the complex carbohydrates digest slowly. This can be helpful in controlling hunger helping  with weight gain and is a good food choice for dieters.

Roasted Sunchokes

  • 1- 11/2 # of sunchokes
  • 1/3- 1/2  cup olive oil
  • 1/2 teaspoon Simply Organic rosemary
  • sea salt to taste
  • 6 cloves chopped garlic

Directions

  • Mix the rosemary in the olive oil.
  • Scrub the sunchokes, leaving the skin on them.
  • I roast the sunchokes on my pampered chef large bar pan lined with parchment paper.
  • Placed the sunchokes on the pan, spreading them evenly on the pan.
  • Pour the olive oil, salt, and the garlic on the sunchokes.
  • Work the ingredients all into the sunchokes.
  • Roast at 425 degrees about 20- 30 min. until tender and brown.

Escarole and Great Northern Beans

  • 1 head of organic escarole washed and chopped
  • 4 cloves organic chopped garlic
  • sea salt to taste
  • organic crushed red pepper to taste
  • 1/4 cup organic olive oil
  • 1 can organic great northern beans
  • 1 tablespoon organic lemon juice

Directions

  • Add the lemon oil to the olive oil
  • Sautee lightly the garlic in the olive oil
  • Add the chopped escarole and cook down like spinach.
  • Add the sea salt and crushed pepper.
  • Add the can of drained great northern beans.
  • Now is the time for the sunchokes, put them in the pan. Heat through.
  • Plate it up and eat with your favorite gluten free bread.

Breadcrumbs

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I mix these crumbs up ahead of time and keep them in the freezer so they’re ready to be used without a fuss. This really isn’t a strict follow by the book recipe. I just try to pack it full of good stuff. So, here’s what I put together in just about equal proportions.

Ground up: raw walnuts, almonds, pumpkin seeds, gluten free bread. Flax meal, a few Tbs. sesame seeds and chia seeds. If hanging out in the kitchen cabinet you can grind up a box of your favorite crackers, cassava chips. I also add seasoning, such as garlic powder, onion powder, paprika, sea salt.

VEGGIE LASAGNA with FENNEL YOUNG LIVING ESSENTIAL OIL

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Ingredients

  • 1 eggplant (about the size of an 8 1/2 shoe)
  • 4 cups shredded organic carrots (sautée in 1 crushed garlic clove and olive oil to slightly cook)
  • 2 cups shredded organic zucchini
  • 16 oz. shredded almond cheese (spray oil your grater before grating cheese)
  • 6 cups your favorite organic red sauce (Primal Kitchen Vodka Sauce https://thrivemarket.com
  • organic aqua faba (liquid from garbanzo beans)
  • Gluten free organic flour (namaste cup for cup. Amazon)
  • Gluten free organic Breadcrumbs (Look up my vegan gluten free bread to make your crumbs)
  • 20 oz. Organic tofu (I used Wildwood sprouted tofu)
  • Gluten free organic noodles cooked for only 5 minutes (I use Jovial. Thrive Market or Amazon)
  • sea salt
  • 6 drops Young Living  Fennel Essential Oil (optional)
  • crushed red pepper

Directions

  • Start by slicing the eggplant very thin. Lay them evenly on paper towel, sprinkle with sea salt and allow to sit for 15 min. Use the aqua faba to dip the eggplant in for breading. When the time is up on the eggplant dust front and back of each slice with gluten free flour. Dip each piece first in aqua faba then in gluten free bread crumbs. I use a pampered chef large bar pan, lined with parchment paper and sprayed with oil, to cook the eggplant on. Spray the top of each eggplant with spray cooking organic olive oil before baking them. Bake on the top rack of oven 450 degrees for 10-15 min.
  • Have everything ready to start layering the lasagna. The sauteed, grated carrots, grated zucchini, and grated almond cheese. Crumble the tofu. Mix approx. 2 cups red sauce with 6 drops Young Living Fennel Essential Oil. (Essential oil is totally optional) Combine the red sauce and tofu. Now the layering begins with the cooked noodles. (I use a pampered chef rectangular baker that is 13×9 and holds 14 cups to layer and bake the lasagna.)
  • Layer the first half of the noodles on the bottom of the baking dish. Spread red sauce over the layer of noodles. Layer the carrots, then on top of the carrots add the zucchini. Use half of the crumbled tofu on top of the veggies. Sprinkle 8oz. of the grated almond cheese over the tofu. Season almond cheese with crushed red pepper. Use rest of cooked noodles for the next layer, covering them with sauce. Layer the eggplant, overlapping for complete coverage. Use remaining sauce, topping with the rest of the tofu and the 8 oz. of grated almond cheese. Season with the crushed red pepper. Cover the baking dish with foil and bake at 350 degrees for 45 minutes – 1 hour.
For additional information and uses of the oils mentioned here, please click here.

Chickpea Salad with Young Living Lemon Essential Oil

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Garbanzo beans or chickpeas are part of the legume family and are an excellent source of fiber and protein. In their natural state, not commercially tampered with, they are  low glycemic, low carbohydrate, beneficial for keeping blood sugar as stable as possible. Good choice for the person who is diabetic. Being high and fiber and having a  slower digestive rate chickpeas will help satisfy your appetite for a longer period of time. Great for weight loss since 1/2 cup is only 130 calories. Because of high fiber count, garbanzo beans can help reduce both total and LDL cholesterol levels, and reduce the risks  of both cardiovascular and coronary heart diseases.

Ingredients

  • 1 15 oz. can or 2 cups cooked chickpeas
  • 2 peppers (use whatever color or colors you like, chopped)
  • 1 bag frozen, shelled edamame beans
  • 2 lemons
  • 1/4 cup olive oil
  • chopped shallot
  • 1 chopped garlic glove
  • 1/2 tsp. cumin
  • 1 cup chopped carrot
  • 1 Tbs. agave syrup
  • 2 ribs celery chopped
  • 4 oz. dried cranberries (I use Eden because they are apple juice sweetened)
  • 4-6 drop Young Living lemon essential oil
  • sea salt

Directions

  • Spread evenly on a baking sheet the frozen edamame beans and chopped peppers.
  • Season with salt and coat lightly with olive oil. Bake 400 degrees for 10-15 min.
  • until slightly roasted. Allow to cool.
  • In a large bowl add the juice of 2 lemons, olive oil, chopped garlic and shallot, 1/2 tsp.
  • cumin, 1 Tbs. agave syrup, 4-6 drops lemon essential oil, sea salt to taste. Whisk it up
  • until it is mixed well.
  • Add the rest of the ingredients, chickpeas, celery, cooled edamame and peppers, dried
  • cranberries, chopped carrots.  Toss well, so all the dressing coats all the ingredients. Taste for seasoning.
  • May want to add more sea salt, 1/2 more tsp. of cumin, you judge.

For additional information and uses of the oils mentioned here, please click here.

FRUIT AND NUT CAKE

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Berries are high in antioxidants protecting your body against inflammation and free radicals (molecules that can damage cells and organs.) They are high in fiber, contributing to that full feeling for the weight conscious.  Berries may have beneficial effects on the brain that may prevent age-related memory loss. Eat berries and boost heart health, help weight control, fight cancer. improve brain power, and fight urinary tract infections.

Ingredients

  • 1 1/2 cups organic gluten free flour (Namaste)
  • 1/4 cup organic tapioca flour (Anthony’s. Anthonys.com or Amazon)
  • 1/4 cup potato starch flour (Anthony’s. Anthonys.com or Amazon)
  • 3/4 tsp. xantham gum
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. Simply Organic cinnamon
  • 2 Tbs. lemon juice
  • 4 eggs
  • 1 cup vegan butter (Nutiva. Thrive Market or Amazon)
  • 1 cup no sugar preserves (I used St. Dalfour 100% fruit apricot preserves from Vitacost or Amazon)
  • 1 large organic apple
  • 1 large organic pear
  • 3/4 cup each: dried organic cranberries, cherries, blueberries (I used Eden apple juice sweetened)
  • 3/4 cup diced organic apricots
  • 3/4 cup each: chopped raw organic walnuts and almonds
  • 1 teaspoon Simply Organic orange flavor

Directions

  • Combine all the dry ingredients in a separate bowl. Set aside.
  • Chop the apple and pear into small chunks. Drizzle 2 Tbs. lemon juice on them coating the fruit.
  • Set the chopped fruit aside.
  • In a large bowl, with a mixer, combine the 4 eggs, preserves, and vegan butter and orange flavor until smooth.
  • Mix in the dry ingredients into the egg mixture until well incorporated.
  • Add all the fruit, fresh and dried and chopped nuts. Mix well.
  • Pour into a greased, floured bunt pan.
  • Bake at 350 degrees for 45-50 min.

Optional Glaze

  • 4 oz. Kite Hill sour cream
  • 1 Tbs. agave syrup

Whip up and drizzle over top. Crushed almonds or raw coconut macaroons can be sprinkled on top of the cake

here.

Root Vegetable Stew

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Root veggies are high in antioxidants, fiber, phytonutrients, and low in calories. They improve physical and mental well being, while fighting fatigue. Lose unwanted weight with root veggies! According to Margaret Nearing from Best Health, five reasons to eat root vegetables are to reduce your risk of cancer, get your folate, absorb more iron, increase your exercise stamina, and boost your beta carotene.

Ingredients

  • 1 diced organic onion
  • 5 crushed organic garlic gloves
  • 4 diced organic celery stalks
  • 2 cups cubed organic turnips
  • 1-2 cups cubed organic celery root
  • 2 cups cubed organic carrots
  • 3 Cups fresh organic spinach (not a root veggie, but good for you)
  • 1/2 cup organic quinoa (lots of protein)
  • 2 quarts of vegetable broth (Organic Pacific brand)
  • pinch of red pepper flakes
  • sea salt to taste
  • 1/2 teaspoon Simply Organic rosemary leaves
  • 1/2 teaspoon Simply Organic thyme leaves
  • 1/2 teaspoon Simply Organic marjoram leaves
  • 2 tablespoons organic lemon juice (Italian Volcano. Vitacost, Amazon)

Directions

  • Sauté in olive oil the onions, garlic and diced celery. Add the 2 quarts of vegetable broth. Bring it to a boil, then turn it down to simmer. Add the rest of the ingredients except the spinach.
  • Simmer for 1 hour. Add spinach before serving, just allowing it to wilt.

Raw Kale Salad with Young Living Grapefruit and Lemon Essential Oil

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This kale salad is jam packed with omegas and antioxidants, making each spoonful of food meaningful. A delightfully crunchy, juicy way to get nutrition.

USING ORGANIC INGREDIENTS:

  • 1 bunch, washed, dried, chopped fine, kale
  • Himalayan pink sea salt
  • 1/4 – 1/2 C. Olive Oil
  • 3 oz. dried cranberries (Eden are no sugar)
  • 1 Apple (cubed)
  • 2 Grapefruit (scored, use fruit segments and all the juice)
  • 1 Jicama (cubed)
  • 1/2 C. Coarsely chopped,raw, Walnuts
  • 1/4 C. Spicy Pumpkin Seeds (Eden are the best)
  •  2 Tbs. Agave
  • 2 Tbs. Chopped Chives

Directions

Mix the lemon and grapefruit essential oil to the olive oil and whisk it together. Drizzle over the chopped kale along with sea salt to taste. Work the oil and salt into the kale with your hands.  (This will help the kale break down and not be so tough.) Add all the rest of the ingredients and mix them well. As always, best if made the day before so all the flavors can blend. YUM!

* Eating more cruciferous vegetables such as kale and broccoli may lower the risk of breast cancer in postmenopausal women by 15%. The body converts substances in the vegetables into anticancer compounds.

Source: “Cruciferous Vegetables Intake Is Inversely Associated with Risk Of Breast Cancer.” by X. Liu and K.Lv. Breast 8/6/12

For additional information and uses of the oils mentioned here, please click here.